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20-Minute Asian Pork and Shrimp Rice Plate

20-Minute Asian Pork and Shrimp Rice Plate Recipe

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2 people


  • 5 ounces ground pork
  • 3 ounces shrimp
  • 1 egg
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 cloves garlic finely chopped
  • 1 tbsp green onions finely chopped
  • 1 1/2 tsp cornstarch
  • 1 tbsp oyster sauce
  • 1 tsp sugar
  • 2 tbsp water
  • 1 egg for topping
  • 3-4 lettuce leaves
  • 2 cups white rice cooked
  • 1 tbsp canola oil


  1. To make the soft boiled egg, place a cold egg in a saucepan without turning on the heat. Pour boiling water into the saucepan, submerging the egg in the water. Cover with a lid and let cook for about 14-15 minutes. Remove egg from water and transfer to a bowl of ice water and set aside.

  2. Remove the shrimp shells and place shrimps in a food processor. Grind until smooth and creamy. Transfer shrimps into a mixing bowl. Into the mixing bowl, add the ground pork, egg, 1 tablespoon of soy sauce, sesame oil, garlic, green onions, and 1 teaspoon of cornstarch. Mix well and set aside.

  3. Heat canola oil on a pan over medium high heat. Add the ground pork mixture into the pan and cook for about 1 minute, breaking them slightly into smaller pieces. Add another 1 tablespoon of soy sauce, oyster sauce, and sugar and water, and 1/2 teaspoon of cornstarch and combine well. Stir for another minute or until the meat is cooked thoroughly.

  4. Serve meat on top of lettuce leaves and rice on a plate. Top with the soft boiled eggs (whole or just the egg yolk, according to preference).